5F ZHo 

. L3 



Picture oMS liii-y 
Industry 



BY C. W. LARSON 




MARKITTING DAIRY PRODUCTS 
LESSON 1 



Confidential Edition 
Issued for Members 



Copyright, 1922 

The American Institute of Agriculture 

CHICAGO 




ciAGseiie 



JAN -2 ^3 



THE MAN WHO CONDUCTS THIS LESSON 




Carl W. Larson 



Now Chief of the Dairy Division, Bureau of 
Animal Husbandry, U, S. Department of Agriculture, 
Professor Larson is in a position, as perhaps no other 
man is, to give a clear picture of the dairy industry. 
This is because he has reached his present position 
through a rather extensive series of positions, all 
bearing on the same subject. 

Beginning with the degree of Bachelor of Science 
of Agriculture at the Iowa State College in 1906, he 
received the degree of Master of Science at the 
Pennsylvania State College in 1913, and the degree of 
Doctor of Philosophy at Columbia University in 1916. 

His teaching experience includes work as an 
instructor in dairying at the Pennsylvania State 
College from 1907 to 1909. In 1909 he was made 
Assistant Professor, and in 1913, was made Professor 
in Charge of the Department. 

At Columbia University he held a position as 
Assistant Professor of Agriculture and Agricultural 
Economics. 



DAIRY LESSON 1 



In 1917, he joined the U. S, Department of 
Agriculture as Assistant Chief of the Dairy Division, 
Bureau of Animal Industry, and in 1921 he was made 
Chief of the Division. 

Dr. Larson's work takes him to all parts of 
the country into those sections where dairying is the 
principal type of farming. His work also keeps him in 
touch with dairy manufacture, v/hich is such a large 
part of the dairy industry. 

You have a right to look forward to the study of 
this lesson with a great deal of pleasant anticipa- 
tion, because Dr. Larson is both ideally prepared 
in his experience and naturally gifted as a writer, 
you will find his lesson both interesting and clear. 

SOMMARY OF DR. LARSON'S TRAINING AND EXPERIENCE 

EXPERIENCE: Chief, Dairy Division, Bureau of Animal Industry, U. S. De- 
partment of Agriculture, 1921- 

Assistant Chief, Dairy Division, Bureau of Animal Industry, U. S. Depart- 
ment of Agriculture (on leave from Columbia) 1917-21 

Assistant Professor of Asriculture and Agricultural Economics, Colum- 
bia University, 1916-18 

Professor in Charge, Department of Dairy Husbandry, Pennsylvania 
State College, 1913-16 

Assistant Professor of Dairying, Pennsylvania State College, 1909-13 

Instructor in Dairying, Pennsylvania State College, 1907-09 

Secretary, Official Dairy Instructors Association 

Secretary, Pennsylvania Dairy Union 

Delegate to Dairy Congress, Stockholm, 1911 

Studied Dairy Conditions in Europe, 1911 

AUTHOR: (with Putn8y)"Dairy Cattle Feeding and Management", 1917; "Milk 
Production, Cost Accounts, Principles, and Methods", 1916; and 
several chapters in books and articles in rsvie^fa on dairying and 
economic subjects. 

EDUCATION: B. S. A. Iowa State College, 1906; M. 3. Pennsylvania Stats 
College, 1913; Ph. D. Columbia, 1916 



A PICTURE OF THE DAIRY INDUSTRY 



HOW TO STUDY THIS LESSON 

Perhaps it has not occurred to you that butter 
produced in Denmark has anything to do with the price 
of butter produced in Fond du Lac, Wisconsin. If you 
have not thought that dairy products are of world 
importance so far as marketing is concerned, you will 
be surprised to learn some of the facts contained in 
Part I. 

Spend One Study Period on Part I 

Spend plenty of time on Part I, Remember, you 
must have a broad view of marketing if you are going 
to accomplish the most. Even though you may be a 
farmer with only 25 cows, a broad view of marketing 
will accomplish a great deal more than if your vision 
does not go beyond the local buyer. It will be worth 
your while to spend a whole study period on Part I. 

Spend Another Study Period on Part II 

Part II is very important because such a large 
percentage of the milk produced in the United States 
is manufactured into various products before it 
finally reaches the consumer. While it is true that 
later lessons are devoted entirely to the subject of 
manufacturing dairy products, still you must not 
depend upon those lessons by themselves. You must 
have the broad picture of dairy manufacture that 
Part II gives you. Spend at least one whole study 
period on this particular lesson. 

Study Parts III and IV Together 

Parts III and IV may be used as the basis for one 
study period. As a matter of fact, they have a very 
definite connection with each other because it is the 
consumption of dairy products on which the future 
must be based, and if consumption is increasing, it is 
likely there will be an increasing demand for dairy 
products. 

Perhaps the most important thing to know about 
the increase in production is that new uses >iave been 
found for dairy products. This is an indication that 
there is a possibility of still more uses to be 
found. 



STUDY OUTLINE 
PART I 

Why Dairying Is so Important in America 5 

Many Products Made From Milk 6 

Rank of the Nations of the World in Dairying 7 

Which Nations Export Most 8 

We Export More Dairy Products Than We Import. 9 

Who Buys Our Dairy Exports 10 

PART II 

How Dairy Manufacture Has Developed 11 

First Creamery Established in 1861 13 

The Change From Farm Production to Factory 

Production 13 

The Invention of Condensed Milk 13 

The Influence of the Hand Separator 14 

The Beginning of Centralizer Creameries 14 

Cooperation Now Popular 15 

How the Babcock Tester Put Dairying On a Busi- 
ness Basis 15 

Development of Dairy Herds 16 

The Beginning of Pure Bred Importations 16 

Pure Bred Bulls Improve Native Stock 16 

The Development in Dairy Sanitation 17 

The First Certified Milk 17 

Dairy Production Grows With Population 20 

Population Grows Faster Than Number of Dairy 

Cows 20 

How Milk Is Utilized 21 

Four Products Use About 46% of the Milk 21 

Growth In the Production of Dairy Products... 24 

Increased Use of Milk Powder 25 

Ice Cream Business Has Grown Enormously 26 

Growth by Geographical Divisions 27 

PART III 

The C o nsu mptio n of Dairy Pro ducts 29 

The Consumption of Milk 29 

The Consumption of Butter 30 

The Consumption of Cheese 30 

The Consumption of Ice Cream 31 

The Consumption of Other Products 32 

PART IV 

Th e Trend o f the Dairy Industry 32 

Im.proved Sanitation Has Widened the Market.. 33 

Production Per Cow May Be Increased 33 

Larger Manufacturing Plants for the Future.. 33 

4 



A PICTURE OF THE DAIRY INDUSTRY 
By C. W. Larson 

PART I. 
WHY DAIRYING IS SO IMPORTANT IN AMERICA 

There is no other agricultural enterprise so 
important in America as dairying, when you consider 
the extent and value of the products. 

More than 80% of the five million farmers of the 
United States have dairy cows and are interested in 
the product they produce. All consumers are inter- 
ested in the product because it is so important from 
the standpoint of health and nourishment, and 
because the cost of dairy products to the consumers 
amounts to more than three billion dollars annually. 

An idea of the extent of the industry may be 
gained by some comparisons with other lines of agri- 
culture. The farm value of dairy products in 1921 
was three times the farm value of the enormous wheat 
crop of that year. 

It would take the farm value, on January 1, 1922, 
of all of the steers, twice the total sheep, and twice 
the total hogs, to be equivalent to the farm value of 
dairy products for the year 1921. 

This does not include the beef and veal furnished 
by the dairy industry which constitutes one-third 
of the beef and veal supply of the United States. 
The combined farm value of the wheat crop, the cotton 
crop, the potato crop, and the oat crop of 1921 does 
not equal the farm value of dairy products produced 
that same year. 

The handling and manufacture are important parts 
of this industry. Every city has its milk and ice 

5 



DAIRY LESSON 1 



cream plants for the preparing and delivery of milk 
and its products to the consumers. And in addition, 
there are in the United States 3,761 creameries, 3,748 
cheese factories, and 553 condensed-milk plants 
operated to manufacture the products of milk. 

Many Products Made from Milk 

Besides the chief products, whole milk, cream, 
butter, cheese, condensed milk, and ice cream, there 
are many other products which, though they have not as 
yet developed to the same extent, are important. 

There are being made in this country more than 
30 varieties of cheese, many of foreign origin. 
Sterilized milk and cream are being marketed, also 
fermented milks of various kinds and varieties ; milk 
powder, cream powder, skim milk powder, buttermilk 
powder, malted milk, milk sugar, and various casein 
and albumen products. 

A great amount of milk is used in the manufacture 
of milk chocolate. Semi-solid and dried buttermilk 
and skim milk products are being manufactured for 
feeding chickens and hogs. Casein, which is used for 
sizing paper, the making of glue, and various other 
products, is also made from milk. 

Why Milk Is a Universal Food 

It is generally recognized by physicians and 
nutrition experts that milk is essential for children 
if they are to develop strong, normal bodies. In 
prescribing diets for children, one quart per child 
per day is recommended, and it is commonly stated that 
no less than a pint of milk should be furnished to each 
child. 

Investigations have shown that milk contains 
the necessary elements for the building of strong 
healthy bodies because it is wholesome and readily 
digested, and because it contains, in addition to the 
general nutritive materials, recently discovered 
constituents known as vitamins. 



A PICTURE OF THE DAIRY INDUSTRY 



Milk contains protein in large quantities, which 
is used for the formation of muscle and other tissues 
in the body. It also contains relatively large 
amounts of lime which, with the protein, are very 
import£int to both muscle and bone building. To 
furnish heat and power and also to aid in building the 
fatty tissues of the body, the milk fat and milk sugar 
are necessary. 

RANK OF THE NATIONS OF THE WORLD IN DAIRYING 

The United States leads the world in the pro- 
duction of dairy products. Bjit in world commerce, 
she does not hold so important a place. In the 
exports of butter, for example, Denmark, Russia, the 

Table I. PRODUCTION OF BUTTER (1909-15) 



Country 


: Millions of 
: Pounds 


1. United States 


' 1,648 


2. Germany 


! 881 


3. Russia 


326 


4. France 


' 286 


5. United Kingdom ; 


282 


6. Denmark 


257 


7. Canada : 


201 


8. Australia 


182 


9. The Netherlands : 


147 



Netherlginds, Australia, France, New Zealand, and 
Sweden excel our exports in the order named. 

There are about 15 countries that have developed 
dairying on an important scale and which export some 
butter. The production of the nine most important 
dairy countries (from the standpoint of production 
only) is shown in Table I. The countries are ar- 
ranged in the order of greatest production of butter. 



8 



DAIRY LESSON 1 



This table is important ; familiarize yourself 
thoroughly with it. 

Which Nations Export Most 

Denmark leads all nations in the export of 
butter, although she is sixth in the total production 
of butter. Russia came second before the war. The 
figures on her production now are very doubtful, but 
it is certain that she is not producing very much. 

The Netherlands, although ninth in total pro- 
duction of butter, exports the third largest 
amount. Australia follows as fourth in rank of 
exports. It is important to note also that New 
Zealand, a comparatively small island near Australia, 



Table II. EXPORTS OF BUTTER (1909-13) 



Country : 


Millions of 
Pounds 


1. Denmark : 


210 


2. Russia 


• 172* 


3. The Netherlands 


: 86 


4. Australia 


' 64 


5. France : 


44 


6. New Zealand ; 


40 


7. Sweden 


28 


8. United States 


: 15 


9. Italy 


: 9 



♦Bef ore-the-war figures. Russia ex- 
ports little now (1922). 

has exports of butter greater than those of the 
United States. New Zealand is sixth in the rank of 
nations, while the United States is eighth. (See 
Table II.) 



A PICTURE OF THE DAIRY INDUSTRY 



This is one of the most important tables in the 
course. Be sure you are thoroughly familiar with 
this rank of nations before leaving the table. 

Where Our Imported Cheese Comes From 

While the United States manufactures a large 
amount of cheese and exports some, still we are a big 
importing nation, getting a large part of our imports 
from France, Greece, Italy, and Switzerland. For 
example, in 1921 we imported over 9 million pounds of 



BIG BUYERS AND SELLERS OF BUTTER AND CHEESE 



1913 IV'''"i 
B16 BUYERS OF BUTTER 



BIG BUYERS OF CHEESE 




FIGURE 1. THE WORLD'S TRADE IN BUTTER AND CHEESE 

The rank of countries varies with different years. This indicates the 

wide fluctuation in exports. Don't be confused because Table II shows 

a different rank. It is based on a different period 

cheese from Italy, 8 million pounds from Argentina^ 
over 2 million pounds from Switzerland, two million 
pounds from France, one million pounds from the 
Netherlands, and 419,000 pounds from Greece. 

We Export More Dairy Products Than We Import 

Taking dairy products as a whole, the United 
States is far ahead in the balance of trade. That is, 
she exports a great deal more than she imports. 
Considering butter, cheese, and condensed and 
evaporated milk all together, in 1919 we exported 2 
billion 600 million pounds more than we imported. 



10 DAIRY LESSON 1 

Who Buys Our Dairy Exports 

We have some very good customers close at hand 
in the so-called Pan-American countries. These 
countries buy butter, cheese, and condensed milk 
from us. The principal Pan-American buyers are the 
following nations (largely in South America) : 
Bolivia, Brazil, British Guiana, Chile, Colombia, 
Costa Rica, Cuba, Ecuador, Guatemala, Haiti, 
Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, 
Santo Domingo, Salvador, Uraguay, Venezuela. 

The largest percentage of our export butter, 
29,8%, was taken by Belgium in 1920. The second 
largest amount, 22.3%, was purchased by the United 

Table III. CONSUMPTION OF BUTTER PER 
PERSON PER YEAR 



Country 


: Pounds Per Year 


Canada 


: 27.7 


Australia 


: 25.6 


New Zealand 


: 21.7 


Denmark 


19 


United States 


: 17.5 


United Kingdom 


: 17 


The Netherlands 


16.8 


Sweden 


16.5 


Germany : 


14.7 


Norway : 


14 


Switzerland : 


12.1 


Italy : 


2.5 


Argentina : 


1.8 



Kingdom. The West Indies and Bermudas bought 16.5% 
of our exports, Canada, 4.9%, Central American States 
and British Honduras, 4.9%, Mexico, 4.6%, and 
Venezuela, .1%. 

Why Some Countries Have Little Dairying 

The reason that dairying is not developed in some 
countries as much as in others, is because the habits 
of the people in some countries do not include the use 
of butter as much as in others. This is illustrated 
in an interesting way by the figures in Table III 
showing the amount of butter consumed per person in 
the following countries: 



A PICTURE OF THE DAIRY INDUSTRY 11 

Notice the wide variation between 1.8 pounds per 
person and 27, 7 pounds. 

The consumption of milk varies in somewhat the 
same way. For example, in Hawaii the population 
consumes an average of only one gallon of milk per 
year. Whereas, in Sweden, the average consumption 
is 69.7 gallons, and in the United States, 43 gallons. 

PART II 
HOW DAIRY MANUFACTURE HAS DEVELOPED 

Besides the importance of milk for children, its 
products form a large and important part of the diet 
of the entire population, and the average American 
family devotes from 15% to 20% of its allowance for 
food to dairy products. 

Dairying is one of the most highly developed 
forms of agriculture in this country, and practically 
all of the progress has come during the last century. 

The industry has developed from a system of 
production whereby a large percentage of people 
derived their dairy products from their own small 
herds, to the present time when all the benefits of 
invention and modern science are used in the pro- 
duction of enormous quantities of milk products. 

Great expansion has taken place. The qualities 
of dairy cattle have been wonderfully improved and 
much better and more uniform products made. 

Early Development in Dairying 

During the early years of the nineteenth century, 
the handling of milk and milk products was largely a 
household duty of farmers' wives. The methods used 
were simple and the equipment crude. 

Very little winter dairying was practiced, and it 
was the custom to make sufficient quantities of butter 
and cheese to carry through the winter. Butter was 
accumulated and put away in the cellars in crocks to 



12 DAIRY LESSON 1 



be used during the winter. Without the knowledge 
of uniform manufacture, and without facilities for 
proper storing, the butter was very inferior when 
consumed. 

Milk was placed in pans or crocks in cellars, 
pantries, or kitchens, and the cream was skimmed with 
a dipper. The cream thus obtained was allowed to 
accumulate until a sufficient amount for churning 
was on hand. Each lot of butter was different. This 
product sold in local markets for from five to eight 
cents a pound ! 

Some cheese was made on the farm with the same 
crude guess-work system, and it was not until after 
1850 that rapid progress in the development of the 
industry began. 

What Developed in the Dairy Industry After 1850 

In the year 1838, the first milk was hauled into 
a city by a railroad. Prior to this time, all the 
cities received their milk supplies from farmers who 
hauled the milk directly to the consumers. This 
period, therefore, marks the beginning of the 
development of our market milk business. 

The markets for butter were increasing, and some 
counties developed a good reputation for their 
butter. 

The production of farm cheese was increasing, 
but it was not made extensively in factories until the 
year 1851, when the first cheese factory was 
established. 

During the Civil War, there was little develop- 
ment in dairying and the prices for products v;ere low. 

Immediately following the war, however, prices 
began to advance. Cheese increased from 10 cents a 
pound in 1860 to 20 cents or more by 1865, Butter had 
made similar increases. 

The demand for cheese in Europe at about that 
time also stimulated production, and the exports from 



A PICTURE OF THE DAIRY INDUSTRY 13 



this country jumped from 50 million pounds in 1865 to 
over 100 million pounds 10 years later. 

First Creamery Established in 1861 

The first creamery was established in 1861, and 
the manufacture of butter soon increased because a 
more uniform product was made. The increased price 
for the products turned the attention of the dairymen 
to their dairy cattle, and efforts were made to 
improve their cows and to feed them better. Soon 
after this, importations of cattle from Europe in- 
creased rapidly. 

Change from Farm Production to Factory Productio n 
Twenty years after the first cheese factory was 
started, almost the entire production of cheese had 
gone from the farm to the factory system. Butter, on 
the other hand, continued to be made in increasing 
quantities on the farms, and it was not until 1885 
that 100 million pounds of factory butter were pro- 
duced in a year, while in that year 900 million pounds 
of farm butter were made. 

The peak of farm-butter production was reached 
in 1900, when more than a billion pounds were made. 

Since that time, it has decreased and the factory 
butter has rapidly increased until now 1 billion 54 
million pounds of factory butter are made yearly, 
in comparison with 600 million pounds of farm butter. 

The Invention of Condensed Milk 

For several years during the last half of the 
19th century, Mr. Gail Borden was experimenting to 
find a way of preserving milk so that it could be 
transported long distances without spoiling in warm 
climates. In 1856 he obtained a patent on his 
process of condensing milk, and five years later he 
put upon the market both the sweetened and the un- 
sweetened product. In the early stages of produc- 
tion, the product was shipped in open cans, and it was 
not until later that the sealed cans were used. 



14 DAIRY LESSON 1 

The Influence of the Hand Separator 

Up to the time of the introduction of the hand 
separator, about 1895, the two systems of handling 
milk for butter making were either to use the shallow' 
pan or gravity system on the farm, or to send the milk 
to creameries where large centrifugal separators 
which had been introduced some years previous, were 
used. 

The gravity system required that the milk be kept 
in several vessels for a long time. Fresh skim milk 
was not available for calves, and some of the butter- 
fat was lost in the skim milk. 

There was also some opposition to hauling the 
whole milk to the central plants, and then hauling all 
of the skim milk back, for the plants had no use for 
the skim milk. This was unnecessary hauling. 
Furthermore, the skim milk brought back was not always 
the same skim milk taken from the farm, and often it 
was not in good condition when returned. 

The hand separator for use on the farms was, 
therefore, a great stimulus to dairy production. It 
took away much of the drudgery of cleaning and caring 
for so many pans, furnished fresh milk to the calves, 
increased the amount of butterfat available, and 
required that only the cream be hauled to the plants. 

This especially encouraged the general farmers 
of the country to market their surplus cream, and it 
is largely through the invention of this convenient 
machine that the system of factories known as 
"centralizers" developed throughout the middle 
western part of this country. These factories now 
produce a large percentage of the creamery butter, 

"Centralizer creameries" are large institutions 
in central locations that buy cream from a wide sur- 
rounding territory, sometimes from several states. 

The Beginning of Centralizer Creameries 

In certain sections, where cream could be assem- 
bled from a large territory, plants were established 



A PICTURE OF THE DAIRY INDUSTRY 15 

and cream was shipped from long distances. In many- 
parts of the country, there is not a sufficient 
quantity of milk produced to furnish a supply for an 
economical plant, and through a combination of the 
hand separator and the large factories operated in 
different railroad centers, the total production of 
butter in this country has been greatly increased. 

There are two systems used by the centralizer 
creameries. In one, farmers ship direct. And in 
the other, the cream is assembled in small towns and 
shipped in larger units from those stations. Because 
of the distance cream is shipped and the lack of 
facilities for cooling, some of the product of these 
plants has been inferior. Grading of cream and 
improved methods are helping this situation. 

Cooperation Now Popular 

Cooperation in both the production and sale of 
dairy products has, perhaps, been practised to a 
larger extent than with any other agricultural 
product. 

Many of the early cheese factories were run on a 
cooperative basis. Creameries owned cooperatively 
by dairymen may be found in all parts of the country. 
Later, producers cooperated in purchase and use of 
bulls and in the employment of cow testers to study 
the costs and eff icency in the management and feeding 
of herds. 

At the present time, there is a tendency for 
farmers to assemble manufactured products and in 
some cases, to distribute the milk to consumers. 

How the Babcock Tester Put Dairying on a Business 
Basis 

Butterfat in the milk was early accepted as the 
measure of value of milk for the various products, but 
up to 1890 there was no simple and accurate way for 
the determination of the amount of butterfat in milk 
or cream. 



16 DAIRY LESSON 1 

It was in that year that Dr. S, M. Babcock of the 
Wisconsin Experiment Station patented and gave to the 
industry his invention which is known as the Babcock 
Tester, for determining the amount of butterfat in 
milk products. The method of operation is simple 
and the results accurate. It was possible with this 
machine to put dairying on a business basis whereby 
milk could b© paid for on a basis of its butterfat. 

D evelopment of Dairy Herds 

No breed of dairy cattle was originated in the 
United States, The cattle sometimes called Native 
Cattle and those of the western ranges originally 
came from other countries. Our pure bred cattle 
have been bred pure in other countries. They have 
been improved here, and have been used to improve the 
grade and scrub cattle. 

The Beginning of Pure Bred Importations 

Among the first cattle to be brought into this 
country for milking purposes were Short Horns. Much 
of the blood of this breed is still to be found in 
dairy herds, though there has been a tendency to 
increase what is known as "special dairy breeds." 

When the last census was taken there were 916,724 
pure bred dairy cattle of the various special dairy 
breeds. Of these, 56.6% were Holstein-Friesians, 
25.2% Jerseys, 8.6% Guernseys, 3.3% Ayrshires, 
0.9% Brown Swiss, and 5.4% of all other breeds. 

Pure Bred Bulls Improve Native Stock 

Besides the improvement in our production due to 
the pure bred cattle, the influence of this pure 
blood is having an effect upon the entire dairy cattle 
population, although pure breds constitute less than 
3% of all dairy cattle. 

Pure bred bulls are being mated with grade ani- 
mals, and progress is being made in the increased 
production of our dairy cattle. 



A PICTURE OF THE DAIRY INDUSTRY 17 

On account of the foot and mouth disease and some 
other diseases on the continent of Europe, pure bred 
cattle have been prohibited from coming from there 
for the last several years. However, some importa- 
tions have continued from the Channel Islands, 
Canada, and England. 

It is through the specialized dairy herds, made 
up of cows that have a relatively high production, 
that the city milk business and specialized dairies 
for large condenseries and similar plants, are made 
possible. 

The development of better cattle and the devising 
of better systems of feeding and caring for dairies 
has materially increased the production and de- 
creased the cost. This is having a favorable influ- 
ence on the development of the industry. 

The Development in Dairy Sanitation 

As the cities grew, and milk was transported 
longer distances, the age of the milk when it reached 
the consumer was extended until there was difficulty 
in delivering a satisfactory product. 

This, together with the development of the 
knowledge of bacteriology and the relation of bac- 
teria to health, led to a consideration of the sani- 
tary methods of producing and handling milk. 

In the early development of the industry, little 
attention was given to matters of sanitation, as they 
are known today. Little was known of the necessity 
for sterilizing utensils, and for the cleaning of the 
cows, and for the keeping down of dust, and other 
forms of contamination. 

The First Certified Milk 

In 1893 the first certified milk was produced 
under the supervision of a medical milk commission. 
The care and supervision required in the production 
of this milk was too great for general production, but 
it had a large influence on the changing of practices 
in dairies generally, and the adoption of practical 
methods that would insure a better and safer product. 



18 



DAIRY LESSON 1 




FIGURE 2. WHERE DAIRY CATTLE ARE LOCATED 

The dots indicate the location of dairy cattle. The numbers indicate 

4;he rank of states in numbers of dairy cattle. Compare this 'with 

Figxire 3, which shows the value of products sold 



A PICTURE OF THE DAIRY INDUSTRY 



19 




FIGURE 3. VALUE OF DAIRY PRODUCTS BY STATES 

Notice how the order of rank is changed from Figure. 2. Evidently 

the farmers of Pennsylvania and Ohio make more per cow than the 

farmers of Minnesota and Iowa 



20 DAIRY LESSON 1 

Practices which are simple and effective have 
been put into general use in the important dairy 
centers. With the milk so produced, it is now 
possible to assemble milk from a wide territory and 
still deliver a product of high quality to the con- 
sumer. 

Dairy Production Grows With Population 

The dairy industry of this country has grown and 
developed as rapidly as has the population and 
general development of the country. The dairy cows 
and their products have kept up with our very rapid 
increase in population, and have extended as our 
population and industries have gone into new terri- 
tory, and, altogether, have been adjusted according 
to the changes and developments of our nation. 

Population Grows Faster Than Number of Dairy Cows 

However, the demand of the increasing population 
for dairy products could not have been met in this 
country by the more or less specialized dairy animals. 
It was necessary to depend for much of the increase 

Table IV. NUMBER OF MI LCH COWS IN THE 
UNITED STATES PER 1,000 PERSONS 

1840 287 

1850 278 

1880 251 

1890 = 264 

1900 237 

1910 220 

Jl^<cU ....................... iiidiO 

1921 ............. = 218 

upon the cattle kept originally and primarily for 
beef production. 

Cows of the special dairy breeds have hardly 
increased in the same proportion as the population 
has increased. As will be seen in Table IV, the 
number of milch cows in the United States per 
thousand persons decreased from 287 in 1840 to 218 
in 1921. 



A PICTURE OF THE DAIRY INDUSTRY 



21 



During this time, however, there have been 
increases in the yield per cow, which would probably 
make up for the loss in numbers so that it may be 
assumed that the production of milk has kept up with 
the increase in population. 

Table V. NUT.IBSR OF MILCH COWS ON FARMS FROM 
1840 to 1922 





Milch Cows ! 




Milch Cows 


Year : 


on Farms : 


Year : 


on Farms 


1840 


4,837,000 


• 1913 


• 20,497,000 


1850 : 


6,385,000 


1914 : 


20,737,000 


1860 , 


8,586,000 


1915 


' 21,262,000 


1870 


8,935,000 , 


1916 ; 


22,108,000 


1880 


■ 12,443,000 


: 1917 


: 22,894,000 


1890 ; 


16,512,000 . 


1918 ; 


23,310,000 


1900 


: 17,136,000 


: 1919 


: 23,455,000 


1910 


: 20,125,000 


: 1920 


: 23,722,000 


1911 


: 20,823,000 


: 1921 


: 23,594,000 


1912 


: 20,699,000 


: 1922 


: 24,028,000 



HOW MILK IS UTILIZED 

The total annual production of milk in the United 
States has reached almost 100 billion pounds, and is 
constantly increasing. The uses of this product are 
undergoing noticeable changes. 

Greater and greater proportions are needed for 
household consumption because of the rapidly increas- 
ing population. Now, more than 45% of the total milk 
produced is used for direct consumption or for house- 
hold purposes. A little more than this percentage, 
or about 47%, is used in the manufacture of the various 
products of milk. 

Fo ur Products Use About 46% of the Milk 

The product using the largest amount of milk is 
butter. Cream from 35% of all the milk produced, is 
used for butter, and this is divided with 22% for 
creamery butter and 13% for farm butter. The three 
other products coming next in importance are: con- 
densed milk, cheese, and ice cream, each using a 
little less than 4%. 



22 



DAIRY LESSON 1 



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A PICTURE OF THE DAIRY INDUSTRY 



23 



Each year, new products are being added, each one 
affecting somewhat the production of the other 
products. Although there are no rapid changes from 
year to year in the relative amounts of milk used for 

Table VI. USES OF MILK IN THE UNITED STATES' fj > 





; Pounds of Whole ; 


Percent 


Use 


: Milk Used 


: Of Total 


For household purposes : 


45,143,000,000 ; 


45,660 


For manufacturing .... : 


46,493,408,000 : 


47.030 


Fed to calves ! 


4,260,000,000 J 


4.310 


Waste, loss, and un- 






specified uses J 


2,965,868,000 : 


3.000 


Grand Total .... j 


98,862,276,000 : 


100.000 



these various purposes, nevertheless there is more 
variation from year to year depending upon the rela- 
tive market prices of the various products. 

There is a tendency over a period of months for 
adjustments to take place, so that the advantage of 
one product over another is largely lost. There are 



Table VII . PRODUCTS MANUFACTURED FROM WHOLE MILK OR CREAM. 192X 



Creamery butter : 

farm butter : 

Condensed and evaporated milk....: 

Cheese (all kinds) : 

Ice cream ...: 

Milk chocolate : 

Malted milk t 

Powdered milk ; 

Sterilized milk (canned) : 

Powdered cream : 

Oleomargarine : 

Total whole milk used in manufac- : 
turing ,. . . : 



(Vhole Bilk 
used 



Pound s 

22,153,698,000 

13.650,000,000 

3,660,408,000 

3,558,380,000 

3,355,000,000 

40,000,000 

34,434,000 

33,944,000 

5,074,000 

2,470,000 



46,493.408,000 



Per cent 

of total 

milk 

Per Cent 

22.408 

13.807 

3.703 

3.599 

3.396 

.041 

.035 

.034 

.003 

.002 



Quantity of 

product Djanu- 

factured 

Pounds 

1,054,938,000 

650,000,000 

1,464,163,000 

355,838,000 

•244,000,000 

15,652,000 

4,243,000 

5,074,000 

130,000 

211,867,000 

•Gallons 



Milk 

used per 
unit of 
product 

Pounds 
21 
21 

2.0 
10 
13. 7» 

2.2 

8 

I 
19 

.oes 



times, however, when one product is out of line, and 
the production of it is thereby stimulated. 

Tables VI and VII show the way in which our milk 
supply is utilized. 



The skim milk and buttermilk, by-products from 
the manufacture of butter, are not included in this 
table. 



24 



DAIRY LESSON 1 



Growth in the Production of Dairy Products 

Butter and cheese were the only two manufactured 
dairy products that were prominent in the dairy 
business until a comparatively recent time. 



QUANTITIES OF MILK USED IN THE 
MANUFACTURE OF DAIRY PRODUCTS 

BILLIONS or POUNDS 

BUTTER 




CONDENSED MILK 




CHEESE 



GRAND TOTAL 




mm 



FIGURE 5. FLUCTUATIONS IN MANUFACTURE 

This chart indicates a trend toward increased production, but the 

production from year to year fluctuates rather violently. This is due 

largely to changes in demand. Some of these violent fluctuations were 

due to the World War conditions 



Both of these products started as farm enter- 
prises, and as recently as 1870, 33% of all the cheese 
made in the United States was produced on the farm, 
while at the present time only about 2% is made on 
farms . 

Practically all of our butter was made on the 
farms up to about 1880, when the factory production 



A PICTURE OF THE DAIRY INDUSTRY 



25 



began to increase at about the same rate as farm 
production. 

In 1900, the peak of farm butter production was 
reached. In that same year, factory butter had gone 
to about 600 million pounds. During the last 20 
years, farm butter has been gradually decreasing, and 
factory butter increasing. 

The manufacture of what is known as sweet cream 
butter is increasing because of its superior keeping 
quality and because it can be made more uniform in 
flavor. 

TABLE VIII. TOTAL PRODUCTION OF FARM AND FACTORY BUTTEB 



IN 



Year 
1849 
1859 
1869 
1879 
1889 
1899 
1904 
1909 
1914 
*1916 

'^igi? 

^1918 
'=1919 
1919 
"^1920 
'^921 



*Est 



Creamery 
butter 



29,422,000 
181,285,000 
420,954,000 
531,478,000 
627,146,000 
786,003,000 
760,031,000 
743,895,000 
822,719,000 
873,907,000 
938,505,000 
866,662,978 
,057,114,000 
imates of Sure 



UNITED STATES 

Farm-made : 

butter : Total Butter 

313,345,000 : 313,345,000 

459,681,000 : 459,681,000 

514,093,000 : 514,093,000 

777,250,000 : 806,672,000 

1,024,224,000 : 1,205,508,000 

1,071,745,000 : 1,492,699,000 

994,651.000 : 1,621,797,000 



707,667,000 : 1,646,172,000 

650,000,000 : 1,707, 114, OOd 
au of Markets 



Tables VIII, IX, and X give the production of 
creamery and farm butter, condensed and evaporated 
milk, and factory and farm cheese. 

Increased Use of Milk Powder 

The three other products of greatest importance 
are ice cream, condensed milk, and milk powder. Milk 
powder production slowly increased up to 1919, when 
there was a very rapid increase. Since that time, 
production has dropped back considerably, on account 
of the decrease in the foreign demand. 



26 



DAIRY LESSON 1 



Table IX. PRODUCTION OF 


CONDENSED AND EVAPORATED MILK IN TfflS 






UNITED STATES FOR THE YEAR 


1919. BY MONTHS 










Unsweet- : 


I 




Bvapor- : 


Steril- 




: Sweetened 


ened evap- 


Sweetened 




ated part 


ized 


Month 


• condensed 


orated 


condensed 


Unsweetened : 


or full 


whole 




skimmed 


skimmed 


whole 


evaporated : 


skimmed 


Diik 




milk 


milk 


milk : 


whole milk : 


milk* 


canned 


1919 


Pounds 


Pounds : 


Pounds ; 


Pounds 


Pounds 


Pounds 


Jan. 


3, 838. '000: 


4,d75,000: 


25,896,000: 


79,440,000: 


3,563,000 


1,625,000 


Feb. 


4.594,000: 


3,563,000: 


39,801,000: 


86,538,000: 


2.704.000: 


451.000 


Mar. 


6,861.000: 


3,987,000: 


55,610,000: 


101,817,000: 


3,876,000: 


516,000 


April 


8,197,000: 


5,479,000: 


68,104,000: 


108.471,000: 


5,026,000 


617,000 


May , 


11,029,000: 


6.937,000: 


70,403,000: 


132,669,000: 


5,983,000 


569,000 


June 


7,751,000: 


9,139,000: 


64,019,000: 


153,673,000: 


6,795,000: 


Not given 


July 


4,845,000: 


8,876,000: 


56,399,000: 


124,538,000: 


5,469,000: 


46,000 


Aug. . 


4,109,000: 


7,171,000: 


46,329,000: 


105,401,000: 


5,764,000 


106,000 


Sept . : 


3,964,000: 


5,454,000: 


49,026,000: 


92,619.000: 


4,974,000: 


90,000 


Oct. 


3,879.000: 


5.251.000: 


50.689,000: 


89,632,000: 


7,115,000. 


386,000 


Nov. : 


4,285,000: 


4,371,000: 


41,731,000: 


77,491,000: 


6,523,000 


4,000 


Dec. 


5,678,000: 


3.968,000: 


37,154,000: 


81,914,000: 


7,217,000: 


5,000 


Total 


69,030,000: 


69,071,000: 


605,161,000: 


1,234,203,000: 


65,009,000 


4,415,000 



(Bureau of Markets and Crop Estimates) 
•Modified with foreign fats 



Ice Cream Business Has Grown Enormously 

Ice cream production has made phenomenal growth, 
and has gone up rapidly to the present time, though 
there was a slight decline in 1921. 



Table X. TOTAL PRODUCTION OF FARM AND FACTORY 
CHEESE IN UNITED STATES 



Year 



Factory 
Cheese 



Farm 
Cheese 



Total 
Cheese 



1849 

1859 

1869 

1879 

1889 

1899 

1904 

1909 

1914 

*1916 

*1917 

*1918 

*1919 

1919 

*1920 

*1921 



Pounds 



109,435,000 
215,885,000 
238,035,000 
282,634,000 
317,145,000 
311,176,000 
377,513,000 
314,717,000 
372,540,000 
352,622,000 
379,320,000 
475,331,000 
362,431,000 
355,838.000 



Pounds 

105,536,000 
103,664,000 
53,492,000 
27,272,000 
18,727,000 
16,372,000 



Pounds 

105,536,000 
103,664,000 
162,927,000 
243,158,000 
256,762,000 
299,007,000 



9,406,000 : 320,582,000 



6,600,000 : 481,931,000 
* 6. OOP '666 ; 561,838,000 



♦Estimates of Bureau of Markets. 



A PICTURE OF THE DAIRY INDUSTRY 



27 



Table XI. PRODUCTION OF MILK POWDER, BY YEARS 



Year 



Whole Milk 
powder 



Skim Milk 
powder 



Total 



1914 
1916 
1917 
1918 
1919 
1920 
1921 



Pounds 

••••••••• 

2,123,000 
3,139,000 
4,154,000 
&, 661, 000 
10,334,000 
4,242,000 



Pounds 

16,463,000 
22,624,000 
25,432,000 
33,076,000 
41,893,000 
38,546,000 



Pounds 

20,988,000 
18,587,000 
25,763,000 
30,251,000 
42,328,000 
52,227,000 
42,788,000 



Table XII gives an estimate of the quantities of 
ice cream produced in the United States each year 
since 1909. 

Table XII. ESTIMATED QUANTITY OF ICE CREAM PRO- 
DUCED IN UNITED STATES 



Year 



1909 
1910 
1911 
1912 
1913 
1914 
1915 



Gallons 
production 



Year 



Gallons 
production 



80,000,000 
95,450,000 
138,000,000 
160,000,000 
172,380,000 
163,761,000 
175,224,000 



1916 
1917 
1918 
1919 
1920 
1921 



208,320,000 
219,385,000 
231,053,000 
248,382,000 
251,820,000 
216,569,000 



Growth bv Geographical Divisions 

There has been a very great change in the last 50 
years in the relative importance of dairying in the 
different geographical divisions of the United 
States. The changes in the population and in the 
amount of improved land in the different divisions of 
the country have had an influence to change the 
extent of dairying and the kind of dairying practised. 

The population of the New England and Middle 
Atlantic states has more than doubled in the last 50 
years, while the number of dairy cattle has remained 
about the same. During this same time, the North 
Central states and the Mississippi River states have 
made large increases in their population, yet the 



28 



DAIRY LESSON 1 



number of dairy cows and the products have increased 
faster than the population. 

Reference to Table XIII, showing the increases in 
dairy cows by geographic divisions during recent 
years, indicates the trend of the sectional growth in 
the dairy cow population. 



Table XIII. SECTIONAL GROWTH OF 


DAIRYING, 


1915-21 




• Increase . 


Decrease 


10 Middle Western and Rocky 






Mountain states 


19.3% 3 




13 Southern states ........... 


: 16.8% 
: 2.5% 




6 New England states 




6 Middle Atlantic states .... 


:No Change 




8 North Central states 


: 7.4% 




3 Pacific states 




: .1% 



Not only are the centers of cow population 
changing, but also the type of dairying and the uses 
to which the product is put. The growth of cities 
and the increase in population per acre of tillable 
land help determine the kind of product made in the 
different localities. First the butter factories 
moved west. Then the cheese factories moved west. 
And now there is a tendency for the condenseries and 
similar plants to move westward, as the increased 
population in the East requires more of the milk for 
direct consumption. 

The result is that in the last 50 years the center 
of production of these products has moved from New 
England and the East North Central states to the 
Middle West. 

Although milk is sometimes shipped as far as 500 
or more miles, yet there is an economic limit as to 
the distance which milk can be shipped to advantage 
because of the transportation cost, as well as the 
time required for transportation. 

Butter, cheese, condensed milk, and similar 
products occupy less space and are not so perishable 
and can, therefore, be shipped long distances. On 
this account, the territories surrounding the thickly- 



A PICTURE OF THE DAIRY INDUSTRY 29 



populated centers are going into the production of 
milk for direct consumption, and the manufactured 
products are being shipped from the more distant and 
less populated sections. 

PART III 
THE CONSUMPTION OF DAIRY PRODUCTS 

Scientific discoveries in the food value of milk 
and milk products, and actual dietary tests made 
during the last few years have, together with the 
educational campaigns that have been conducted 
throughout the country, had a tendency to greatly 
increase the consumption of dairy products. 

There were times before 1880 when the exportation 
of dairy products was a material factor in our pro- 
duction, but since that time, there has been a gradual 
decrease in the foreign trade as the demand in this 
country increased due to the increased population, 
until now we consume just about all the milk and milk 
products that we produce. 

The Consumption of Milk 

Whole milk for direct consumption constitutes 
the most important part of the product of the dairy 
industry. The American people, although not quite 
as large consumers of milk as some others, do use large 
quantities. It is estimated that the average per 
capita consumption is about 49 gallons per year. 
Surveys made in some of the cities indicate a some- 
what smaller consumption than in the country, 
although this does not hold true of all cities. In 
general, consumption is apparently less in small 
towns than in large cities. 

There is not the same fluctuation in the con- 
sumption of milk as in some other products. Con- 
sumers may take a little extra milk when the times are 
good, but in general it is the practice of a family to 
have a certain standing order, and when increases or 



30 DAIRY LESSON 1 

decreases are made to the order they are more or less 
permanent. Fluctuations in price are not so influen- 
tial on the demand as with some of the other products 
of milk. 

The Consumption of Butter 

Of the manufactured products, butter is the most 
important from the standpoint of consumption. 
Although the United States is exceeded by some other 
countries in the amount of butter consumed per 
capita, still the United States consumes a larger 
total of butter than any other large country with 
large population. 

In spite of the relatively high consumption of 
butter, as compared with other countries, there 
appears to be a tendency for the consumption to 
increase. During 1921 the increase was 10% over 
1920. 

For a statistical comparison of consumption of 
butter in the United States with that in other 
countries, see Table III. 

The Consumption of Cheese 

The American people are not large cheese con- 
sumers. Some of the countries of Europe consume four 
or five times as much per capita as is consumed by the 
people of this country. 

Cheese is one of the dairy products which the 
consumers of this country are taking from other 
countries. In the year 1914, more than 60 million 
pounds were imported to this country, but since then 
the imports have decreased owing to World War condi- 
tions. In 1920, the imports did not total 16 million 
pounds. 

This importation is equivalent to almost one- 
fifth of our production, and indicates that there is a 
large demand for other varieties than the regular 
American cheese which constitutes the chief product 
made in this country. 



A PICTURE OF THE DAIRY INDUSTRY 31 



The inability during the war to secure many of 
the foreign varieties of cheese, induced manufac- 
turers of this country to undertake the production of 
cheeses of foreign varieties, and the manufacture of 

lable XIV. AVERAGE PER CAPITA CONSUMPTION OF CHEESE PER YEAR IS 
VARIOUS COUNTRIES--. (Niimerous authorities) 

Cheese : : t Cheese 



Coimtry t Year 



Switzerland. . . x 1914 
Netherlands!. . . : 1912 

Denmark : 1914 

United Kingdom: 1905 
Germany. ......: 1912 

France : 1892 

Norway : 1910 



con- : Country : Year : con- 
sumed ; t < sumed 
Pounds : : •' Pounds 
26.4 : Italy....,....: 1913 : 4.8 
13.3 : Australia : 1913 : 4.8 



12.3 . United States*: 1919 

11.2 : Do* : 1909 

9.5 : Canada : 1911 

8.1 : New Zealand...: 1914 

7.1 : Argentina — b..: 1913 



a 4.2 

3.8 
3.0 
3.0 
2.9 



Census a. Including cottage cheese, b. Factory cheese only 
these products is increasing. The total cheese 
consumption per capita, however, is now less than 
four pounds. 

The Consumption of Ice Cream 

Ice cream is distinctly an American product, and 
the people of this country consume many times as much 
ice cream as all the other countries combined. It has 
increased until now this product uses nearly as much 
milk in its manufacture as the whole cheese industry 
or the condensed-milk industry. 

Because, however, of the nature of the product 
and the service required in its distribution, the ice 
cream industry is greater in value of finished 
product than either the cheese or the condensed-milk 
business. 

The consumption of ice cream has increased 
gradually and more or less steadily up to four or five 
years ago, when there was a rather stimulated con- 
sumption, and during the past five years consumption 
has doubled in some sections of the country. There 
is now consumed annually in the United States more 
than 2 1/4 gallons of ice cream per capita. 



32 DAIRY LESSON 1 

The Consumption of Other Products 

The production of canned milk, including both 
condensed and evaporated, increased enormously until 
1919. The increase was largely brought about by the 
demand for army use during the World War. Since 1919, 
the production has decreased very materially, 
due to the decreased demand for foreign use. 
Consumption in this country, however, has remained 
fairly constant with slight increases until at the 
present time a little more than 10 pounds is consumed 
per person. 

The same statement may be made of milk powder as 
of evaporated milk, although the uses for milk 
powder have increased during the past years, and 
there is some tendency for its consumption to be 
increased. Production of milk powder has gone from 
20 million pounds in 1914 to more than 50 million 
pounds in 1920. 



PART IV 

THE TREND OF THE DAIRY INDUSTRY 

The trend of the dairy industry at the present 
time is toward specialization. Although much of the 
butter is produced as a side line to general agri- 
culture, nevertheless there is a general tendency to 
Increase specialization. 

This is especially noticeable in the eastern part 
of the United States. Farmers are selecting their 
cattle and improving their facilities for production 
and handling, and are increasing the size of the 
herds. 

The eastern part of the United States is gradually 
going out of the manufacture of dairy products ; 
larger amounts of milk are used for direct consump- 
tion, and less for products that can be shipped long 
distances. 



A PICTURE OF THE DAIRY INDUSTRY 



33 



Improved Sginitation Has Widened the Market 

Systems of handling and caring for milk are being 
improved, and the manufacture is becoming standard- 
ized. These circumstances are having the effect of 
improving the product and increasing its desira- 
bility. The sanitary methods being adopted and the 
safeguards, which include pasteurization, are having 
their effects upon consumers, and these have widened 
the possibilities for enlarged markets. 

From the standpoint of production, the largest 
opportunity is in increasing the efficiency of the 
herds. Although the best individuals of every breed 
are in the United States, yet the average production 

Table XV. AVERAGE YIELD OF MILK PER YEAR OF 
DAIRY COWS IN VARIOUS COUNTRIES 







Average : 






Average 


Country 


:Year, 


yield : 


Country 


:Year: 


yield 






of milk: 






of milk 


Netherlands 


:1902 


: 7,585 


•Norway 


:1910: 


3,680 


Switzerland 


:1914: 


6,950 : 


Sweden 


:1911: 


3,600 


United Kingdom :1914 


• 5,934 , 


Japan 


:1918: 


3,339 


Denmark 


:1914 


5,666 


Hungary 


:1914: 


2,932 


Germany 


:1912 


: 4,350 


:Australia:1916: 


2,719 


Canada 


:1911 


: 3,779 


•Italy 


:1914: 


2,279 


United States 


:1917 


: 3,716 


: Chile 


:1916: 


1,520 


Do 


:1920 


: 3,627 


iSiberia 


:1916 


• 1,192 



of our cattle is low, and since the quantity of pro- 
duction is the chief factor in economy, the trend is 
to increase the production per cow as the demand 
increases, rather than to increase the number of 
dairy cattle. 

Production Per Cow May Be Increased 

Table XV, giving the average production of dairy 
cows of some of the other countries, indicates the 
possibilities for increasing the efficiency of pro- 
duction in this country. 

Larger Manufacturing Plants for the Future 

In manufacture, the trend is for larger plants, 
and greater science and skill in operating them. In 



34 DAIRY LESSON 1 



the manufacture of butter and cheese, there are large 
quantities of skim milk, buttermilk, and whey that are 
by-products. These contain enormous quantities of 
important constituents of milk, and these should be 
utilized. The trend is to make more of these products 
available for food or other purposes. 

It is not economical to feed them to live stock, 
from the standpoint of food production and utiliza- 
tion. Because of the enormous amount of these 
products, however, they cannot all find a place in 
our markets at the present time, but demands and new 
uses for the various products as they are discovered, 
and the various constituents separated, indicate 
that these by-products will find a larger place as the 
industry develops. 



HOW DOES MANUFACTURING INFLUENCE MILK PRICES? 

In this lesson you have learned something of the 
importance of the manufacturing part of the dairy 
industry. You have a good idea now as to the 
importance of manufacturing dairy products. And 
this has prepared you for the next lesson, which is 
devoted exclusively to a discussion of the manufac- 
turing situation as it now exists. 

Are dairy manufacturing plants properly dis- 
tributed throughout the United States? 

Why is condensed milk made in large quantities 
in some dairy states, whereas in others very little 
is made? 

Does manufacturing stabilize prices, or does it 
keep the price of milk down? 

These, and dozens of other vital questions that 
may already have come to your mind will be answered 
in the next lesson. It contains some of the most 
important facts about dairying. Not only is it 
important in your study of this course, but you will 
find it a very interesting lesson. 



A PICTURE OF THE DAIRY INDUSTRY 35 



GLOSSARY OF MARKETING TERMS USED IN DAIRY LESSON 1 

balance of tr a de. The excess in the value of 
exports over imports. When the United States 
exports a million dollars worth of goods more than 
she imports, it is said that her balance of trade 
amounts to one million dollars. 

buttermilk powder. The product resulting from 
drying and powdering wholesome buttermilk. 

panned milk, A vulgarism used to mean condensed or 
evaporated milk sold in metal cans. 

casein, n. A proteid compound found in milk, which 
forms the principal ingredient in cheese. 

centra lizer, adj. A word commonly used to describe 
a large creamery located in some central railroad 
center where farm separated cream can be assembled 
from a large territory for manufacturing butter. 

condensed milk, A product made by evaporating a 
large part of the v;ater contained in fresh, sweet 
milk, to which cane sugar has been added. 

condensery, n. A factory equipped for making 
condensed milk. 

cream powder. Evaporated or dried cream reduced 
to pov;dered form. 

evaporated milk. Unsweetened, sterilized, con- 
densed milk; when sweetened it is known as "con- 
densed milk". 

malted milk, A product in powdered form made by 
combining malt extract with milk and then reducing 
the mixture to a powder. 

milk, n. The normal secretion of the mammary glands 
of animals which suckle their young; commonly used 
to mean cow's milk; when milk from another animal is 
meant, the name of the animal is used as, "goat's 
milk. " 

m ilk plant , A building equipped for handling milk. 
"Handling" in this case includes one or m.ore of the 
following: cooling, bottling, canning, pasteur- 
izing, sterilizing, and some other processes, 

milk p owder. Evaporated or dried milk reduced to 
a powder. 



36 DAIRY LESSON 1 

milk sugar. The sugar contained in milk; tech- 
nically known as lactose. 

per capita consumptio n. This phrase is used to 
indicate the average amount of any product used by 
each man, woman, and child of any given territory; 
usually refers to annual consumption. 

pure bred, adj . A term that describes an animal 
that is eligible to be recorded in an official herd 
book. A pure bred animal may have a recorded pedi- 
gree, and at least both sire and dam are pure bred. 
Most pure breds have a long list of pure bred ances- 
tors. Animals not having both parents pure bred 
can never be the ancestors of pure breds unless a 
new breed is started. In other words, pure breds 
cannot be made by a "grading up" process, 

scrub cow, A cow, neither of whose parents is pure 
bred. 

semi-solid buttermilk. A product produced by the 
removing of part of the water from buttermilk. 
The resulting product is a paste shipped in barrels 
and used for feeding live stock. 

sepa r ator, n. A device for separating cream from 
milk by mechanical means. Separators operate on 
the centrifugal principle and are commonly known 
as centrifugal separators or cream separators. 
The same device with modifications may be used for 
separating other liquids, especially liquids con- 
taining oily substances that are to be removed. 

standardized milk. Milk that has been mixed with 
cream, skim milk, or with other milk to procure a 
product with a uniform percentage of butter fat. 
It may be made uniformly richer or less rich. 

sterilized milk. Milk in which all living organ- 
isms have been destroyed by heat or other means. 
The product is often prepared by hermetically 
sealing fresh, whole milk in cans. The milk is then 
boiled under pressure. 

whey, n. A clear, straw-colored liquid consisting 
of protein, mineral matter, water, and milk sugar 
that remains after casein and other ingredients in 
milk are removed in the production of cheese. 

whole milk, n. Milk as it is drawn from the cow; 
as differentiated from skimmed milk, buttermilk, 
etc. 

12-22-2M-6 



